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Butternut Turkey Soup

 Butternut Turkey Soup
Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire
6 ServingsPrep: 30 min. Cook: 35 min.


  • 3 shallots, thinly sliced
  • 1 teaspoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 3 cups cubed peeled butternut squash (3/4-inch cubes)
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1-1/2 cups water
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon pepper
  • 2 whole cloves
  • 3 cups cubed cooked turkey breast


  • In a large saucepan coated with cooking spray, cook shallots in oil
  • over medium heat until tender. Stir in the broth, squash, potatoes,
  • water, thyme and pepper.
  • Place cloves on a double thickness of cheesecloth; bring up corners
  • of cloth and tie with string to form a bag. Stir into soup. Bring to
  • a boil. Reduce heat; cover and simmer for 10-15 minutes or until
  • vegetables are tender. Stir in turkey; heat through. Discard spice
  • bag. Yield: 6 servings (2 quarts).
Nutritional Facts: 1-1/3 cups equals 192 calories, 2 g fat (trace saturated fat), 60 mg cholesterol, 332 mg sodium, 20 g carbohydrate, 3 g fiber,

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Butternut Turkey Soup (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.